Rensselaer Journal, Volume 11, Number 41, Rensselaer, Jasper County, 20 March 1902 — All OVER THE HOUSE [ARTICLE]

All OVER THE HOUSE

Woper Way to Perform an Unpleasant Part of Housework. By system and by making use of the many little helps now to be had at trifling cost even dishwashing, which most Women pronounce the most onerous duty of the whole routine of housework—and one ceases to wonder at the verdict when contemplating the way the work is ordinarily done—may be robbed of its unpleasantness. That there is a right way to accomplish this task should go without saying, and as it must go on interminably, to a greater or less extent, in all homes the right way is well worth knowing. The process should begin instead of end, as is the common practice, with the cooking vessels, says Katherine Megee. “Clean as you go" is the motto every cook should conscientiously follow. There is no wiser economy of time, to say nothing of labor. As soon as the contents of a pot or pan are turned into the serving dish the vessel should at once be washed, wiped and placed on the back of the range to dry thoroughly. This can be easily and speedily accomplished if a wire dishrag and pot scraper are used. If, as is sometimes the case, this plan is not feasible, fill each vessel With water and cover closely, the greasy * ones with hot water, but those in which eggs, potatoes or any flour mixture has been cooked with cold water. In the latter instance hot water would serve only to form a crust and make the work of cleansing doubly hard. Iron or porcelain lined vessels are best for cooking purposes. Tin, brass and copper are liable to be affected by acids, oils and salt, and in the hands of the careless are very dangerous. Tin vessels should be kept free from rust. This can best be accomplished by rubbing them well when new with lard, then standing them in the oven until they are thoroughly heated. Wipe dry after each washing. When brass vessels for cooking are in daily use, they require not only to be well washed in hot suds, but also in a hot solution of vinegar and salt, then to be rinsed well and carefullv dried.

Usefulness of Lemons. If you have a throbbing headache, slice a lemon and rub the bits over the brow and the pain will soon go away. If your hair is falling out, rub slices of lemon thoroughly into the roots and over the scalp, washing the head afterward with warm soft water. Squeeze lemon juice into milk, rub the mixture over the (face and neck every night and you will rejoice in the fresh glow of your complexion. j Mix lemon juice and glycerin, rub your hands with it at night, and if 'you are not too nervous wear large i old gloves, and you will wonder at . their dazzling whiteness. I If you have a wart or a vexatious corn, rub lemon juice on with nni tiring zeal and bid defiance to mos- . quitoes with the touch of your little i yellow friend. I A cup of tea is always improved .by slices of fresh lemon, and we all | know how a well mixed lemon i squash can revive the weary stomach. If you go on a water voyage, 1 you must certainly take it with you, • for pure lemon juice will rout all giddiness and seasickness. Care of Plants. The first thing necessary to keep house plants is the preparation of the soil. It is said that a good soil jis made by putting together equal parts of the three following things: ( Soil from the sides of a barnyard, .well rotted manure and leaf mold I from the woods, or earth from the inside of an old tree or stump. Add a small quantity of sand. For cactuses put as much sand as of other materials and a little fine charcoal.

To make house plants grow a most excellent thing is said to be to saturate the earth around them every day with the coffee left over at breakfast. Five to six drops of ammonia to every pint of water once a week will make nouse plants flourish. >' A good way to keep geraniums in winter is to take the plants out of I their pots, trim off the leaves and outer branches, shake off all the ■ soil from the roots, hang them in bunches, roots upward, in a dry, dark closet or cellar where they cannot be touched by the frost. In the spring repot them in good rich soil. A Bouquet of Herbs. In French cookery books we are often directed to use “a bouquet of herbs” in making little dishes. The term is perplexing to the unskilled cook, and she may be glad to know that the “bouquet” means a few sprigs of parsley, a piece of thyme, a little bit of garlic, a bay leaf, a couple of cloves and some peppercorns. The parsley is wrapped round the other herbs and a thread is tied round all.